Asparagus – Spinach – Salad with Goat Cheese Dressing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon balsamic vinegar
- 125 g oat cream cheese, youn
- 5 tablespoon water, warm
- 4 tablespoon olive oil
- 500 g asparaus, white
- 400 g spinach leaves, fresher
- 1 pinch (s) sugar
- salt
- pepper
- 1 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the balsamic vinegar to the boil in a small saucepan. Puree with goat cheese, warm water, olive oil, salt and pepper. Then set aside.
- Peel the white asparagus and cut off the woody ends. Quarter the asparagus lengthways. Heat the oil in a non-stick pan and fry the asparagus over a high heat for 2-3 minutes. Season with salt, pepper and a pinch of sugar.
- Clean the spinach leaves. Wash briefly in cold water and spin dry.
- Divide the spinach on 4 plates. Place the asparagus on top and drizzle with the dressing.
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